Mediterranean Quinoa Bowls

Mediterranean Quinoa Bowls
METHODS: PANTRY. GRAIN COOK

1 1/2 cups dry quinoa

 1/2 teaspoon kosher salt

1/2 cup extra virgin olive oil

1 tablespoon balsamic vinegar 2 garlic cloves , pressed

 1/2 teaspoon dry basil , minced

1/2 teaspoon dried thyme , crushed between your fingers

kosher salt and freshly ground black pepper

3 cups arugula

1 15 ounce can garbanzo beans , drained OR shredded white and dark meat from a rotisserie chicken

1 red or yellow bell pepper, sliced

 1/4 cup Kalamata olives , pitted and roughly chopped

1/4 cup crumbled feta cheese Ingredients:

Cook the quinoa according to package directions with 1/2 teaspoon salt added to the water. Cool completely. Mix together the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside. To a large serving bowl, add the quinoa, arugula, garbanzo beans, peppers, Kalamata olives, and feta cheese. Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.